Tom Cruise Coconut Cake Recipe

Introduction

This Tom Cruise Coconut Cake is a moist, flavorful treat that perfectly balances the rich taste of coconut with a light, tender crumb. Ideal for coconut lovers looking for a simple yet impressive dessert to share with friends and family.

Ingredients

• 1 ½ cups coconut flour, finely sifted
• 1 cup granulated sugar
• 1 tsp baking powder
• 4 large eggs
• ½ cup unsalted butter, room temperature
• 1 cup whole milk (or coconut milk)
• 2 tsp vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
2. Step 2: In a mixing bowl, combine the coconut flour, sugar, and baking powder; whisk until well blended.
3. Step 3: In another bowl, beat together the eggs, melted butter, milk (or coconut milk), and vanilla extract until frothy.
4. Step 4: Gradually pour the wet mixture into the dry ingredients while gently stirring until just combined.
5. Step 5: Fold in the shredded coconut evenly into the batter.
6. Step 6: Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
7. Step 7: Allow the cakes to cool before frosting with whipped cream or additional shredded coconut.

Tips & Variations

• For a dairy-free option, substitute the butter with coconut oil and use coconut milk as indicated.
• Use unsweetened shredded coconut to control sweetness, or sweetened for a richer flavor.
• Adding a tablespoon of pineapple juice to the wet ingredients can enhance the tropical flavor.
• Chill the cake before frosting to make spreading easier and cleaner.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, wrap it in plastic wrap or keep it in an airtight container. Reheat slices slightly in the microwave for a warm, soft texture or serve chilled if topped with whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of coconut flour?

Coconut flour absorbs much more moisture than almond flour, so substituting one for the other requires recipe adjustments. It’s best to follow a recipe specifically designed for almond flour to get the right texture.

What frosting pairs well with this coconut cake?

Whipped cream frosting or cream cheese frosting complements the coconut flavor beautifully. You can also sprinkle extra shredded coconut on top for added texture and appeal.

Tom Cruise Coconut Cake Recipe

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★★★★★

4.7 from 70 reviews

This Tom Cruise Coconut Cake is a moist and flavorful dessert featuring the rich taste of coconut flour and shredded coconut. Perfectly sweetened and light, this cake is an ideal treat for coconut lovers looking for a tender, gluten-friendly option. The cake is baked to golden perfection and can be topped with whipped cream or extra shredded coconut for added texture and flavor.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups coconut flour, finely sifted
• 1 cup granulated sugar
• 1 tsp baking powder

Wet Ingredients

• 4 large eggs
• ½ cup unsalted butter, room temperature
• 1 cup whole milk (or coconut milk)
• 2 tsp vanilla extract

Additional Ingredients

• 1 cup shredded coconut (sweetened or unsweetened)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans to prevent sticking during baking.
2. Mix Dry Ingredients: In a mixing bowl, combine the coconut flour, granulated sugar, and baking powder, whisking them together until evenly blended to ensure uniform rising and texture.
3. Beat Wet Ingredients: In a separate bowl, beat together the eggs, melted butter, milk (or coconut milk), and vanilla extract until the mixture becomes frothy, which helps incorporate air for a light texture.
4. Combine Ingredients: Gradually pour the wet mixture into the dry ingredients while gently stirring to combine everything just until mixed; avoid overmixing to maintain cake tenderness.
5. Fold in Shredded Coconut: Fold the shredded coconut evenly into the batter, distributing it thoroughly for consistent flavor and texture throughout the cake.
6. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
7. Cool and Frost: Allow the cakes to cool completely in their pans before removing. Once cooled, frost with whipped cream or sprinkle additional shredded coconut as desired for extra flavor and decoration.

Notes

• Using coconut milk instead of whole milk adds extra coconut flavor and makes the cake dairy-free if using dairy-free butter.
• Ensure the coconut flour is finely sifted to avoid lumps and achieve a smooth batter.
• The texture of the cake is sensitive to overmixing; mix just until combined to keep it tender.
• For a richer frosting, consider using coconut cream or cream cheese-based frosting.
• This cake is naturally gluten-free due to the use of coconut flour.

Keywords: coconut cake, gluten free cake, coconut flour cake, baked coconut dessert, easy coconut cake